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Autumn Balsamic Quinoa Salad

Autumn Balsamic Quinoa Salad

Course Holidays, Side Dishes
Cuisine Gluten Free, Paleo
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 6 people
Author Sarah Kish


Salad Ingredients

  • 1 cup Quinoa cooked
  • 2 tbsp Coconut Oil
  • 1 large Sweet Potato cubed, sauteed
  • 1/2 lb Brussel Sprouts halved, sauteed
  • Pinch Himalayan Salt
  • Pinch Ground Cinnamon
  • 1/4 cup Raw Pumpkin Seeds
  • 4 cups Kale/Spinach Blend

Dressing Ingredients


  • Cook Quinoa in the Instant Pot. All you need to remember is the 1:1:1 ratio. One cup rinsed quinoa, 1 cup water, and 1 minute on the Manual setting.
  • Combine coconut oil and the chopped sweet potatoes and brussel sprouts in a pan and saute until cooked. Should be browned and soft. Sprinkle salt and cinnamon on the pan roasted vegetables and set aside to cool.
  • Place greens of choice in a bowl and add chilled vegetable and quinoa mix. Sprinkle raw pumpkin seeds on top before adding dressing. Dressing is simply mixed together in a separate container, add wet ingredients before dry, stir/shake well, before adding to salad.